Italian Rabbit
  • 1 rabbit cut into serving pieces
  • 1T butter
  • 2 medium onionssliced
  • 3T flour
  • 1 1/2cup water
  • 4oz mushroomssliced
  • 1t Clover Valley Farms Savory Infused Salt
  • 1/4t black pepper
  • 1 bay leaf
  • 1T parsleychopped
  • 1/4t dried oregano
  • 1/4t dried thyme
  1. Marinate meat overnight in red wine to cover.
  2. Melt butter in a deep skillet; add onions and sauté until tender.
  3. Blend in flour and add 1 cup of the wine in which the rabbit was marinated.
  4. Pour in water, mushrooms, remaining wine from marinade, salt, black pepper, bay leaf, parsley, oregano, and thyme.
  5. Bring mixture to a boil and add meat.
  6. Cover and simmer 1 ½ hours.
Recipe Notes

Serves 4
From Wild Game Cookbook by L.W Bill Johnson